The number 13 is often linked with bad luck, yet Abis Restaurant tells a very different story. It is a place of numerous achievements and recognitions, a testament to its rising influence in the local dining scene. A prestigious awards gala held recently highlighted Abiss Restaurant, as it earned a notable second place in the annual Fork 2023 rankings. The event, a cornerstone for recognizing exceptional new gastronomic venues, gathers an array of standout openings from across the country to celebrate culinary excellence.
These awards are decided by a panel of esteemed national chefs who evaluate the year’s most exciting venues. The jury includes prominent figures such as Óscar Calleja, Elena Arzak, and Martín Berasategui, among others, whose expertise shapes a trusted measure of quality in gastronomy. Abiss Restaurant benefited from the vote of this discerning jury and from strong support from its guests, underscoring the restaurant’s appeal both for daring cuisine and for memorable dining experiences. The team at Abiss feels deeply grateful for the recognition, and the leadership of Lenin Busket has embraced the moment as a milestone in his career. The sentiment within the kitchen and dining room is one of pride and renewed motivation to push creativity while maintaining hospitality and consistency.
The same evening, the Valencian Community featured its own announcement of outstanding restaurants in the ninth edition of The 55 Best Restaurants in the Valencian Community. This list has become a trusted guide for haute cuisine, bringing together renowned kitchens and rising talents across the region. Abiss Restaurant earned a high spot on this list as well, securing the number 14 position in the Gastroguide, a distinction highlighted by critics for its culinary vision and execution.
Abiss presents a distinctive culinary project led by head chef Lenin Busket. Born in Ontinyent, Busket has trained in some of the country’s most celebrated kitchens, gaining exposure to a spectrum of influential styles. His experience spans acclaimed establishments such as DiverXO, Coque in Madrid, Quique Dacosta in Denia, the three Michelin starred Celler de Can Roca in Girona, and Restaurante Annua in San Vicente de la Barquera. The trajectory culminated in the opening of Abiss, where the kitchen team embraced a philosophy rooted in respect for ingredients, well-being, and sustainability. Within six months of opening, the restaurant earned its first Michelin Star, reflecting a rapid ascent and a clear commitment to excellence in a competitive landscape.
With these recognitions and the growing list of notable references, Abiss is shaping a bright future for its cuisine and its approach to local products. The establishment emphasizes a philosophy that values local resources, responsible sourcing, and a thoughtful balance between technique and flavor. This approach resonates with guests who seek innovative plates crafted with integrity, as well as with the broader culinary community that supports sustainable practices and regional identity. The momentum continues to propel Abiss toward new milestones, inviting diners to explore a menu that speaks to its origins while embracing modern techniques and global influences.